MEAT FOR MEXICAN STACK
This is fabulous for "Mexican Stack" which is great for a large get-together such as a football party or a church group as it serves a lot of people inexpensively. A Mexican Stack consists of most ingredients being served separately and each person is able to pick and choose what they want to put on their plate. The food line begins with a base such as rice or tortilla chips, then topped with meat and beans (this recipe), cheese, avocado, lettuce, tomatoes, olives, sour cream, etc. Have a party and let each person bring something different for the Stack! It's fun and everyone gets something that they like. I got this from a friend at church.
Provided by southern_gal12000
Categories Meat
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and onion.
- Drain grease.
- Add other ingredients and simmer for 1 hour.
Nutrition Facts : Calories 347.1, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1152.3, Carbohydrate 20.5, Fiber 5.6, Sugar 10.3, Protein 26.2
MEXICAN HAYSTACKS
Steps:
- In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
- Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
- Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
- Stir in the black beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
- Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.
Nutrition Facts : ServingSize 1 Serving, Calories 328 kcal, Carbohydrate 26 g, Protein 21 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 1253 mg, Fiber 7 g, Sugar 6 g
MEXICAN STACK (BUILD YOUR OWN)
My mother-in-law showed me how to do this after I moved to Texas.
Provided by Sheri Mullins
Number Of Ingredients 11
Steps:
- 1. This is a buffet style option for casual entertaining.
- 2. Lay items out so guests can build their own "Mexican stack". Start with tostadas or chips, meat, beans, rice, vegetables, sour cream and cheese.
MEXICAN STACK-UP #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. It uses Reynolds Wrap Aluminum Foil to steam off the skin of the poblano pepper, as well as tent the dish while baking. This can be served as a main dish casserole or a yummy appetizer if sliced into small pieces.....great football food. Six servings as a main dish casserole or 12-15 appetizer sizes. If you like things hotter, add some diced jalapenos and garnish with jalapenos as well. Enjoy!
Provided by breezermom
Categories Black Beans
Time 1h15m
Yield 2 Stacks, 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
- Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
- While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
- Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
- Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
- Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 793, Fat 54.1, SaturatedFat 26.2, Cholesterol 174, Sodium 839.5, Carbohydrate 34.9, Fiber 6.9, Sugar 2.6, Protein 43.6
MEXICAN SNACK STACKS
This is just too good not to post. Was in the local newspaper and made it for my sister and BIL. We loved it.
Provided by Nimz_
Categories Lunch/Snacks
Time 25m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Mix 1/4 cup salsa, sour cream and chicken in small bowl.
- Place 2 soft tortillas on ungreased cookie sheet.
- Spread each with salsa-chicken mixture.
- Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tortillas, guacamole side up.
- Mix refried beans with remaining 1/4 cup salsa.
- Spread mixture onto 2 more soft tortillas and stack on top of guacamole.
- Top each stack with remaining 2 soft tortillas.
- Sprinkle with cheese.
- Bake 8 to 10 minutes until cheese is melted and filling is hot.
- Sprinkle with cilantro.
- Cut each stack into 8 wedges.
Nutrition Facts : Calories 119, Fat 4.1, SaturatedFat 1.6, Cholesterol 7.9, Sodium 271.5, Carbohydrate 15.8, Fiber 1.2, Sugar 0.9, Protein 4.5
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BEEF ENCHILADA STACK - MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
Servings 6Total Time 50 minsCategory Dinner, Entree
- Heat oven to 350°F. Spray 9-inch glass pie plate or 9 1/2-inch glass deep-dish pie plate with cooking spray. In 12-inch skillet or 4-quart Dutch oven, cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.
- Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.
- Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.
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From recipetineats.com
5/5 (6)Total Time 35 minsCategory MealsCalories 524 per serving
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